Spanish Sangria



Source:  Barbara Hansen's Mexican Cookery (1981)


1 bottle, dry full bodied red wine
2 tablespoon orange liqueur (Gran Marnier or Triple Sec)
1/3 cup of simple syrup
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced
Juice of one orange
1 cup club soda


Combined wine, syrup, Gran Marnier or Triple Sec and orange juice and stir.  Add sliced fruit and just before serving add the soda water.

Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels can cause the drink to be bitter.





Simple Syrup

1 cup sugar
1 cup water

Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved.  Pour in to jar and refrigerate. Keep for 3 weeks.







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